Introduction:
Potatoes are one of the most important staple foods in the world. The variety is huge - besides yellow, there are blue, purple, pink or dark red potatoes.
Use/Preparation:
There are also many ways to prepare potatoes. They can be prepared as boiled potatoes, jacket potatoes, fried potatoes, jacket potatoes, potato salad, mashed potatoes, dumplings, croquettes, French fries, soup, casserole, chips, dumplings or gnocchi.
Health:
Potatoes are rich in carbohydrates, protein, potassium, magnesium and iron. Since they consist of 80% water, they are low in calories. The tuber is also rich in vitamins B1, B2 and C. Like all nightshade plants, the potato plant contains toxic alkaloids - the so-called solanine. Therefore, green parts or sprouts that have developed should be cut out generously before eating.
Alternatives:
Sweet potato, carrot, pumpkin, kohlrabi and Jerusalem artichoke are suitable alternatives to potatoes. They can be prepared in a similar way.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 58/243 |
| Fat | 0,1 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 12,4 g |
| Sugar | 2 g |
| Protein | 2,6 g |
| Salt | 0 g |
